Also my channel is going to be dedicated to strictly food only related things. I will be making another channel for beauty, nails, diy, all the beauty on a new channel chuieeglam.
Anyways let's get back to making soup dumplings.
I have made soup dumplings over break and would like to share with you guys how I made it. I have posted a video on how to wrap the soup dumpling but not the entire how to make it. If I get enough views than I will upload the step by step video on how I made it. It turned out really good. Good luck! Let me know how you did, photos are welcome! ;)
Xiao Long Bao
The Soup
2 quarts of water
2 pounds chicken bones (wings/back/neck)
1/2 pound of pork skin or pork belly
1 inch piece of ginger, sliced into 4-5 ginger slices
2 green onions, cut into 3″ pieces
2 large garlic cloves, smashed
2 teaspoons of Chinese rice wine
2 pounds chicken bones (wings/back/neck)
1/2 pound of pork skin or pork belly
1 inch piece of ginger, sliced into 4-5 ginger slices
2 green onions, cut into 3″ pieces
2 large garlic cloves, smashed
2 teaspoons of Chinese rice wine
Wash pork thoroughly. Take the pork skin and scrape on the skin to remove yucky stuff, (firmly scrape). When all ingredients come to a boil, immediately turn to low heat and simmer for 2 hours. Skim surface constantly to keep soup clean and transparent. When the soup is done. Strain and remove the items in the soup. Bones and meat are still edible but you can chuck it, if you like. If you happen to have dogs the bones are a nice treat for them. My dogs loved it!
Broth Gelatin
1 tablespoon powdered Agar Agar
1 tablespoon powdered Agar Agar
Place 4 cups of the broth back in the pot, add agar agar whisk for 2 minutes until all powder is dissolved. Pour broth into an baking dish. Leave outside and let it set. It does not have to be refrigerated.
The broth gelatin is done when it is harden, using a butter knife and run the knife along the baking dish to make cubes, almost the size of the chicken broth cubes. Gelatin is finish, set aside.
The Filling
1 lb ground pork
1/4 lb shrimp, shelled, deveined & minced
3 stalks green onion, minced
2 teaspoons sugar
2 tablespoons soy sauce
1 teaspoon kosher salt
1/4 teaspoon white pepper
1/2 teaspoon grated fresh ginger
1 teaspoon Chinese rice wine
1/4 teaspoon sesame oil
1 lb ground pork
1/4 lb shrimp, shelled, deveined & minced
3 stalks green onion, minced
2 teaspoons sugar
2 tablespoons soy sauce
1 teaspoon kosher salt
1/4 teaspoon white pepper
1/2 teaspoon grated fresh ginger
1 teaspoon Chinese rice wine
1/4 teaspoon sesame oil
Mix all ingredients. Remember to add broth gelatin when assembling it together. Put in fridge when until dough is done.
Water Dough
1cups of all-purpose flour
3/4 cups boiling hot water
1/4 cup cold water
1 tablespoon canola oil
3/4 cups boiling hot water
1/4 cup cold water
1 tablespoon canola oil
Put the flour in a large bowl. Pour about a third of the hot water in the flour. Use a fork to stir vigorously.
Dust counter with the flour. Place dough on floured surface, use your hands (make sure is lightly dusted with flour) to knead the dough for 8 -10 minutes, until it becomes soft. Cover with plastic wrap and let it sit for 20 minutes.
Cut dough in to four pieces in 1-1/4″ diameter. Keep a pile of flour on the side to dust counter often. Roll in to 2 logs and cut them in a size a a golf balls. Press one dough ball down and then roll the outer edge of the flour, making sure that the center of the dough is a bit thicker then the edge.
If dough is drying place a warm moist napkin on top of dough.
Dipping Sauce
2 tablespoons of hot chili & garlic sauce
1/2 cup vinegar
1/2 cup soy sauce
1 teaspoon sesame oil
1 tablespoon of shaved ginger
1/2 cup vinegar
1/2 cup soy sauce
1 teaspoon sesame oil
1 tablespoon of shaved ginger
Combine and refrigerate it for later usage.
Steaming Dumplings
1 head of Napa cabbage, pull the nappa leaves apart
1 head of Napa cabbage, pull the nappa leaves apart
In the steamer put 1 layer of Napa cabbage leaves. Place dumplings on the nappa leaves, leaving space between each dumpling. Steam for 10- 12 minutes.
